Catch of The Day at Türkiye’s Buffet

From the symphony of the three seas to culinary treasures

Trabzon (2023) by GoTürkiyeGoTürkiye

The Waves of Turkish Seafood

As a peninsula surrounded by seas on three sides, Türkiye inherited an extensive seafood culture.

Enjoying fish and seafood on the Bosphorus (2023) by GoTürkiyeGoTürkiye

Being surrounded by three seas (Black Sea, Aegean Sea and Mediterranean Sea), fish and other seafood are widely available and featured in many traditional dishes.

Grilled fish (2023) by GoTürkiyeGoTürkiye

Various types of fish are available seasonally in Türkiye, depending on the time of year and the location.

Çanakkale Bozcaada (2023) by GoTürkiyeGoTürkiye

The Aegean and Black Sea coasts are particularly famous for their seafood. Also, traditional fishing villages offer fresh and locally caught seafood options.

Grilled Octopus (2023) by GoTürkiyeGoTürkiye

Some popular dishes include hamsi tava (fried anchovies), midye dolma (stuffed mussels), palamut (bonito) and octopus.

Pan fried anchovies (2023) by GoTürkiyeGoTürkiye

Hamsi Tava - Fried Anchovies

Stuffed Mackerels (2023) by GoTürkiyeGoTürkiye

Even though fresh fish is readily available, curing, smoking and drying are popular methods of storing fish for those who enjoy a bolder taste. Fish roe, mainly from sturgeon, carp fish, and grey mullet, is also brined and consumed as caviar.

Assos (2023) by GoTürkiyeGoTürkiye

Seafood was also an integral part of Ottoman cuisine. Coastal cities had thriving seafood markets, and fishing played a significant role in the local economy.

Shellfish (2023) by GoTürkiyeGoTürkiye

The Ottoman court also appreciated fine seafood dishes and employed expert chefs to create intricate and flavourful meals.

A dinner with fresh caught fish and meze varieties (2023) by GoTürkiyeGoTürkiye

From the Aegean and Black Sea to the Mediterranean Sea, Turkish seafood culture is a rich tapestry of flavour, tradition, and history that continues to captivate diners from around the world.

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